Friday, March 3, 2017

Veal Products Recalled Due to E. coli (STEC O103)

An Ohio establishment is recalling 40,680 lbs of boneless veal products after the Illinois State Department of Agriculture tested and found a positive non-0157 Shiga toxin-producing E. coli (E. coli O103) in a sample of product. This volume is about 2 months of production.

WASHINGTON, March 2, 2017 – Ohio Farms Packing Co. Ltd., a Creston, Ohio establishment, is recalling approximately 40,680 pounds of boneless veal products that may be contaminated with E. coli O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. Also included in the recall is an undetermined amount of veal cutlets produced by Ohio Farms Packing Co. Ltd. All of the cutlets were sold to food services; none of this product was sold directly to consumers. Companies that purchase products from Ohio Farms Packing Co. Ltd. should contact the firm directly to determine whether or not the product they have purchased is subject to the recall.

The products subject to recall bear establishment number “EST. 34569” inside the USDA mark of inspection. These items were shipped to distributors in Illinois, Michigan, North Carolina, Ohio, Oklahoma, Pennsylvania, Texas and Canada.

The problem was discovered when FSIS was notified by the Illinois State Department of Agriculture about a positive non-0157 Shiga toxin-producing E. coli sample.

There have been no confirmed reports of adverse reactions due to consumption of these products.

Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O103 because it is harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O103 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.

Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in customer’s freezers.

Customers who have purchased these products are urged not to use them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground veal that has been cooked to a temperature of 160° F. The only way to confirm that veal is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature. Safe minimal cooking temperatures can be found at http://1.usa.gov/1cDxcDQ.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

No comments:

Post a Comment

Top 30 Food Safety Blog

Courtesy of Feedspot

Penn State Food Safety Blog

News and commentary* on food safety issues impacting the food supply chain (farm production, food processing, transportation, retail and foodservice, and the consumer). For more information, visit:http://www.foodsafety.psu.edu/ Or contact by email:mwb124@psu.edu

*While comments are supported by current scientific studies and/or news reports, the opinions made are those of the author and does not necessarily reflect the position or the thinking of the University.